by Cleo Coyle
Makes 3 cups, enough to generously frost 24 cupcakes or 13-by-9-inch sheet cake or 8- or 9-inch two-layer cake
8 ounces mascarpone cheese, softened
6 tablespoons fresh, unsalted butter, softened (*see Clare’s note)
3½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
⅛ teaspoon table salt
(optional) ¼ teaspoon good-quality cinnamon
(optional) ½ teaspoon zest of lemon or orange or mixed
1–2 tablespoons whole milk, half-and-half, or light cream
*Clare’s butter note: Unsalted butter will be the freshest at your local store. While it’s certainly not required for this recipe, for a real treat, look for imported butter with a higher fat content, such as Irish or European butters or “European-style” butters made locally. You can research the subject yourself by typing “high-fat butter brands” into an Internet search engine.
Be sure to allow your mascarpone cheese and butter to soften to room temperature before starting. Using an electric mixer, beat both ingredients in a large bowl until light and fluffy. Add 1 cup of the confectioners’ sugar, vanilla, salt, (optional) cinnamon, and (optional) citrus zest, and beat well. Scrape down the bowl and beat in the remaining confectioners’ sugar, a little at a time, and you will achieve a smooth frosting. If frosting seems too thick, add 1 to 2 tablespoons of whole milk, half-and-half, or cream. If too loose, add a bit more confectioners’ sugar.
The Village Blend’s Farmhouse Apple Cake Muffins
A light, tender muffin with a hint of sweet apple and the rich “farmhouse” flavor of buttermilk makes these muffins a morning glory for Clare Cosi’s coffeehouse customers, especially when enjoyed with a hot cup of her freshly roasted coffee.
Clare’s culinary tip: Buy a quart of buttermilk, reserve ½ cup for this muffin cake recipe, and use the rest to make the delicious Buttermilk Fried Chicken featured at the relaxed jazz supper club, atop the new Village Blend, DC. Find that fried chicken recipe and many more in Coffeehouse Mystery #15: Dead to the Last Drop, in which Clare attempts to caffeinate the nation’s capital and solve a capital crime.
Makes 12 muffins
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large Golden Delicious apple (*see apple note)
1 cup granulated white sugar
½ cup butter (1 stick), softened to room temperature
2 large eggs at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk (or light buttermilk)
(optional) Cinnamon-Vanilla Glaze (recipe follows)
Step 1—Mix dry ingredients: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg. Set aside.
Step 2—Shred apple: Peel the apple. Using a boxed grater (or food processor), shred the apple. (Do not chop or finely dice. Shred it as you would cheese.) Set aside.
Step 3—Beat wet ingredients: Using an electric mixer, beat the sugar and butter until light and fluffy. (Make sure butter is softened to room temperature.) Add your 2 eggs one at a time (use room-temperature eggs for best results), whipping well between each addition. The whipping will help make your muffins delightfully tender. Finally, mix in vanilla and buttermilk.
Step 4—Marry dry and wet ingredients: With mixer on a low speed, add the premeasured dry ingredients to your wet ingredients, mixing just enough to create a smooth batter. (Do not overmix or you will develop the gluten in the flour and toughen your muffins.) With a spoon or spatula now gently fold in the shredded apple.
Step 5—Bake: Either line muffin pans with paper liners and lightly coat the papers with nonstick spray, or use the spray on the muffin tins (or grease with butter or oil). Divide batter among the cups; filling to the top. Bake at 375°F for 18 minutes. Test doneness. If a toothpick comes out clean, with no wet batter clinging to it, the muffin is baked. Otherwise, bake 5 minutes more and test again. Cool the muffins 5 minutes in the pan and carefully remove to finish cooling on a rack. (If left in the pan, muffin bottoms may steam and become tough.) See Clare’s “toothpick method” below.
Toothpick method for de-panning hot muffins: Gently insert a toothpick on each side of the muffin, below the visible muffin tops. Use the toothpicks as handles and carefully lift the muffin from the pan. This is a fast, efficient way to get the muffins out of their hot pan without squashing or flattening them.
*Apple note: The type of apple that you use will affect your muffins. That’s why Clare is recommending Golden Delicious—not to be confused with Red Delicious. Golden Delicious apples have wonderful flavor and texture for baking, and will give you good results. Using a single shredded apple, as the recipe directs, is what keeps these muffins tender and light.
Cinnamon-Vanilla Glaze
Makes enough glaze for 12 muffins
2 tablespoons unsalted butter
⅛ teaspoon table salt
½ teaspoon ground cinnamon
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1½ cups sifted confectioners’ sugar
Melt butter in a saucepan on low heat. Remove pan from heat and whisk in salt, cinnamon, whole milk, and vanilla (in that order). Return pan to low heat. Whisk in the confectioners’ sugar, a little at a time, until you have a smooth glaze. If glaze is too thick, add a bit more milk; if too thin, whisk in a bit more confectioners’ sugar. Dip tops of muffins into glaze or use a fork to drizzle the glaze in a zigzag fashion across the tops. If glaze hardens, place over heat and whisk again until smooth.
The Village Blend’s Pecan Pie Muffins
An amazingly delicious cross between a mini pecan pie and a fresh-baked muffin. The dark brown sugar brings especially earthy goodness to this popular Village Blend morning breakfast or afternoon coffee-break treat. You can even serve these muffins as dessert by placing them on pretty, doily-covered plates with dollops of whipped cream on top.
Makes 6 muffins
1 extra-large egg
1 teaspoon pure vanilla extract
¼ teaspoon table salt
⅔ cup dark brown sugar, packed
8 tablespoons unsalted butter (1 stick), melted and cooled
⅓ cup all-purpose flour
1 cup finely chopped pecans
Step 1—One-bowl mixing method: Using a whisk, beat the egg until foamy. Whisk in the vanilla, salt, and sugar. Whisk in the melted and cooled butter. (Take care to cool the butter or you may cook your egg!) Switching to a rubber spatula, add the flour and gently stir until all of the raw flour is blended into the batter—but take care not to overmix at this stage or you’ll develop the gluten in the flour and create toughness in your muffins. Fold in ¾ cup of the finely chopped pecans, reserving ¼ for topping.
Step 2—Bake: Generously coat 6 nonstick muffin cups with nonstick spray (or grease with butter or oil and dust with flour). Do not use paper liners. Sprinkle top of unbaked muffins with reserved ¼ cup of finely chopped pecans. Divide batter evenly among the cups. Bake in preheated 350°F oven for 20 to 25 minutes. Do not overbake. Muffins are done when a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in the pan before gently running a butter knife around the edges of each cup to loosen. Then gently remove muffins from pan and finish cooling on a rack before starting that pot of coffee!
Clare’s Baileys Irish Cream Chocolate Chip Cookies
The great American chocolate chip cookie gets a superb spike of flavor from a wee bit of Baileys Irish Cream—a blend of real Irish whiskey and rich cream (from real Irish cows). No wonder they’re a favorite of Clare’s new fiancé, NYPD detective Mike Quinn. When she made a batch for a small dinner party, “Sully” S
ullivan (Quinn’s second-in-command) not only raved about the cookies, he ate half the plate—Quinn consumed the other half—and Sully’s wife asked for the recipe. Clare was happy to share it with Fran Sullivan. Now she shares it with you.
Makes about 3 dozen cookies
11 tablespoons unsalted butter, softened
1 cup light brown sugar, firmly packed
½ cup granulated white sugar
¼ cup Baileys Irish Cream (*see “tipsy tip” below)
1 large egg, lightly beaten with fork
½ teaspoon salt (use table salt or finely ground sea salt)
¼ teaspoon baking soda
1¾ cups all-purpose flour
1¼ cups (by volume) semisweet chocolate chips
*Tipsy tip from Clare: ¼ cup of Irish Cream equals 4 tablespoons. If you don’t wish to buy a large bottle of Irish Cream, look for 2 minibar bottles of Baileys Irish Cream (50 ml size). This will give you enough for the recipe (about 6 tablespoons, a little over 3 tablespoons in each bottle).
Step 1—Make the dough: Preheat oven well to 375°F. Cream the butter and sugars. Blend in the Irish Cream, egg, salt, and finally the baking soda. Beat in the flour just until it’s completely incorporated. Do not overmix or you will develop the gluten in the flour and your cookies will be tough instead of tender. Finally, fold in the chocolate chips. You can either make the cookies now or place some or all of the dough in a tightly sealed plastic container (or wrap tightly in plastic) and store in the refrigerator for up to 3 days. *See Clare’s tip below about baking chilled dough.
Step 2—Bake the cookies: Your oven should be well preheated to 375°F. (Oven timers often lie so let it preheat for at least 30 minutes.) Line a baking sheet with parchment paper or a silicone sheet (do not grease your pan or your cookies will turn out greasy). Using clean fingers and the teaspoon from your measuring set, create generous rounded balls about 1 inch in diameter. Bake 8 to 10 minutes; do not overbake. Bottoms should be a lovely golden brown and not dark brown or black. Allow the (slightly underbaked) cookies to finish baking on the cookie sheet (at least 5 more minutes—time it, no kidding—on the hot pan).
Step 3—Over-the-top finish (optional): For a “wow” finish that really boosts the Baileys flavors, make Clare’s Baileys Irish Cream Glaze (recipe follows). Once the cookies cool, dip the crescent-shaped edge of each cookie into the warm glaze and immediately dip the wet edge into a bowl of finely chopped nuts (hazelnuts, almonds, or walnuts). OR skip the nuts completely and simply allow the glazed edges to dry by placing the cookies on a wax paper–covered plate or tray.
*Clare’s chilled dough baking tip: Cold cookie dough is going to be hard—and difficult to work with. If you’re in a hurry to make cookies from this cold dough (instead of allowing it to warm to room temperature), then form it into little round balls and flatten the cookie on your baking sheet with the palm of your hand or a spatula. This will give the cookie a head start to spreading inside the oven into a rounder, flatter cookie.
Clare’s Baileys Irish Cream Glaze
For an even more powerful taste of Baileys, create this easy glaze to dip the edges of Clare’s Baileys Irish Cream Chocolate Chip Cookies in. This glaze also brings great flavor when drizzled over a plain pound cake, Bundt cake, or spice cake. You can dip the tops of cupcakes or muffins in the glaze to finish them. Or use a fork to create a zigzag drizzle pattern on shortbread or sugar cookies.
2 tablespoons butter
4 tablespoons Baileys Irish Cream
½ teaspoon pure vanilla extract
2 cups powdered sugar
In a medium saucepan, over low heat, melt the butter. Take pan off heat and stir in Baileys Irish Cream and vanilla. Whisk in powdered sugar, a little at a time, until all of it completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more Baileys Irish Cream. Use the glaze while still warm. As the glaze cools, it will harden. If the glaze begins to harden in the pan, simply return the pan to the stovetop and warm the glaze while whisking. Add a bit more Baileys Irish Cream, if needed, to thin the glaze back to the proper consistency for drizzling.
The Village Blend’s Chocolate-Espresso “Globs”
A chocolate cookie to end the need for all other chocolate cookies, this chunky, seductively dark and fudgy treat with a hint of espresso was inspired by the “Soho Glob,” a cookie beloved for years at the now-defunct restaurant Soho Charcuterie.
The two women who opened the eatery (Frannie Scherer from Brooklyn and Maddie Poley from Jersey City) had little professional experience but great talent and passion. Soon after opening, they nearly went out of business, until their waiter enticed the New York Times’s restaurant critic to give them a try. After a week of serving the critic meals, Frannie and Maddie received a two-star rave. Dinner covers instantly went from 10 to 110 a night, and a star-studded clientele became regulars throughout the 1980s.
Although the restaurant eventually did close, this cookie lives on. When one of Clare’s longtime customers mourned the loss of her daily Chocolate Glob fix, Clare decided to re-create it with the help of her baker, who made only a few minor changes from the original. One last note: if you’re ever in Boston, Massachusetts, be sure to stop by Rosie’s Bakery, where you can sample it there, as well!
Makes 24 cookies 2-inches in diameter
8 ounces bittersweet chocolate
6 tablespoons (¾ stick) unsalted butter, softened
2 extra-large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder
¾ cup sugar
¼ teaspoon table salt
1 teaspoon baking powder
⅓ cup all-purpose flour
¾ cup semisweet or dark chocolate chips
½ heaping cup chopped pecans
½ heaping cup chopped walnuts
Step 1—Melt your chocolate: First preheat your oven to 325°F. Next melt your bittersweet chocolate and butter together in one bowl. You can do this in a microwave, stirring between short bursts to prevent burning. Or you can use a double boiler, or simply place a heatproof bowl over simmering water, making sure not to allow the chocolate to come in contact with the water or it will seize up. Whatever method you choose, be sure to stir together the melted chocolate and butter until smooth and set aside to cool.
Step 2—Make the dough: Using an electric mixer, briefly beat your (room-temperature) eggs with the vanilla extract and espresso powder. Add the sugar and salt, and blend for a full minute, until thick. Add your melted and cooled chocolate-butter mixture and blend for another minute. Next add your baking powder and briefly mix until well blended. Now turn the mixer to low, and add the flour, blending until all of the raw flour is incorporated but taking care not to overmix. Finally, gently fold in the chocolate chips and nuts.
Step 3—Bake: Line baking sheets with parchment paper or silicone sheets. Drop your dough from tablespoons flatten slightly, and leave room for spreading. Bake in your preheated 325°F oven for about 12 minutes. Cookies are done when you see a shiny crust forming and cracking, like the top of a brownie. Baked cookies should be 2-inches in diameter. Cookies are fragile when hot, so be sure to cool on the baking sheet for 5 minutes before using a spatula to transfer them carefully to a cooling rack. Then start that pot of coffee or pour that glass of milk because you are about to go to Chocolate Glob heaven!
The Village Blend’s “Pretty in Pink” Cookies
A popular cookie at Clare’s coffeehouse, especially around Valentine’s Day, this pretty, pink cookie is also delicious—a tender, sophisticated cream cheese dough with a sweet, light note of raspberry (or, if you prefer, cherry or strawberry). The cookie is easy to make, yet the pretty color and “Pink Chocolate” Icing make it an impressive-looking cookie for holiday party trays and dessert plates. As noted, you
don’t have to use raspberry preserves in this cookie. Cherry or strawberry preserves will work, as well. One last tip from Clare: because the eyes eat first, present your cookies in pastry-chef style with loose, whole raspberries or sliced strawberries or fresh cherries as a decorative accent on plates or trays.
Makes about 30 cookies (depending on size)
¾ cup granulated, white sugar
½ cup butter, softened
¼ cup packed (2 ounces) block (not whipped) cream cheese, softened
3 tablespoons raspberry preserves (or cherry or strawberry)
¼ teaspoon table salt
½ teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
Extra granulated, white sugar for finishing
Step 1—Make the pink batter: Using an electric mixer, cream sugar, butter, and cream cheese. Add raspberry (or cherry or strawberry) preserves, salt, vanilla, and egg yolk. Beat until smooth. Mix in flour until well blended. Do not overmix.
Step 2—Chill: The dough is too wet and sticky to work with at this stage. You must wrap it in plastic and chill it about 1 hour in the freezer or 2 in the fridge. After chilling, it will be firm enough to handle.
Step 3—Roll, flatten, and bake: Preheat your oven to 375°F. Roll dough into balls, drop in granulated sugar, and coat.* Place on a lined baking sheet. Butter the bottom of a glass, dip the bottom in sugar, and flatten your first ball of dough. Dip the glass in sugar again, and repeat until all the dough balls are flattened. Bake for 8 to 10 minutes. Cool cookies completely before finishing with “Pink Chocolate” Icing (recipe follows).